His ultimate dream? To open a fine dining restaurant in Arizona, which he now calls home. But every great success story has a detour — and for Chang, that detour is FishPop.
When the pandemic hit in 2020, Chang was living in Los Angeles, where he’d spent nearly two decades after moving from Korea. With the city’s fine dining scene devastated by lockdowns and restrictions, securing or keeping a position in a high-end kitchen became nearly impossible. So he pivoted.
Chang launched FishPop, a pop-up fish and chips venture that blends culinary finesse with creativity.
“I thought, ‘LA doesn't have really good fish and chips at the moment’... I love fish. And I have worked at Japanese restaurants, so I have an understanding of how to make it the tempura way,” Chang says. “I also worked at French, Italian and Western restaurants, so I have an understanding of what their style is like, including a British traditional (version).”
FishPop began as a fun, sustainable way to stay employed and connected to the community, with Chang and his chef friends sharing their passion through simple but well-executed food. After several test runs, he landed on a recipe that struck the perfect balance between light and satisfyingly crisp, and flavorful without being greasy or soggy.
This isn't your average fish and chips. It's a refined, chef-driven twist on a comfort classic.
A longtime friend helped boost FishPop’s profile online by sharing behind-the-scenes videos of Chang hand-selecting fresh fish from the market each morning and posting drool-worthy photos of golden, glistening cod. Local foodies and press took notice, and the pop-up quickly developed a cult following. In 2023, that same friend moved to Arizona and eventually convinced Chang to bring his beloved concept to the Valley.
“I thought I’ll try it one time, and then I came here, and actually people loved it,” Chang says. “I had a really good energy from Arizona.”
That trial run happened in February. Since then, Chang shut down operations in Los Angeles, moved to the Valley and hosted regular pop-ups throughout the greater Phoenix area with an emphasis in Tempe inside the Birdtalk restaurant off University Drive. Lines formed out the door, and Chang regularly sold out. More than 40,000 fans now follow FishPop on Instagram, eager to snag a basket of the city’s buzziest fish fry.
What the menu lacks in breadth, it makes up for in bold, satisfying flavor. The star is the cod — snowy white, flaky, and enveloped in a golden shell that shatters with each bite. It’s available in either regular or spicy, served alongside crispy fries, a small serving of peas and a delicate, house-made tartar sauce that adds brightness without overpowering the fish.
Though the cod arrives frozen since the move to Arizona, it’s prepared with such care that it loses none of its appeal. Currently, there's no gluten-free option, but it's in the works. The tartar sauce is dairy-free (though it does contain egg), and in the near future, Chang hopes to expand the menu with a fish burger and a shrimp burger, promising more handheld, seafood goodness.
FishPop is currently operating out of Tempe Eats, a food hall and bar located near Southern and Mill avenues.
Tempe Eats
Running seven days a week hasn’t come without challenges. Chang says he has struggled with staffing consistency and payment system updates. Fish sourcing without long-term vendor relationships has also proven difficult, as has simply keeping up with demand.
But Chang is meeting each challenge with determination. When asked whether FishPop will continue beyond June, he says it “depends how this month goes.”
To try a basket of crispy, golden goodness, customers can visit Tempe Eats from noon to 8 p.m. daily. While the team initially accepted only Zelle, Venmo or cash, credit cards are now accepted for the second half of the month.
Chang noted that while the lines can get long, especially during lunch, the chefs are working hard and are grateful for the patience and support of their loyal, hungry customers. We experienced that wait on a recent visit, but for a taste of the balanced, flavorful cod with its shatteringly crisp crust and perfectly salted fries, the time spent in line is so worth it.
FishPop
Through June85 E. Southern Ave., Tempe
